Vegetarian Chili Cheese Corn Dog Casserole

By OceanLuvinGranny on September 19, 2008

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Ingredients

    1. 1 (20 ounce) cans Worthington veja-links
    2. 1 (20 ounce) cans vegetarian chili
    3. 1 cup shredded cheddar cheese
    4. 1 (8 1/2 ounce) Jiffy cornbread mix
    5. 1 egg ( for cornbread mix)
    6. 1/3 cup milk ( for cornbread mix)
    7. 1 (15 ounce) bags Fritos chili cheese corn chips
    8. sour cream, for garanish
    9. pace thick & chunky salsa ( to garnish, whatever hot strength you like)

Directions

  1. Spray 1 1/2 quart casserole with non-stick spray.
  2. Cut vega links into round slices and place on bottom of casserole.
  3. Spread with chili.
  4. Top with crushed chili cheese fritos.
  5. Sprinkle with shredded cheese.
  6. Prepare cornbread mix according to pkg.
  7. Spread over top of cheese.
  8. Bake at 400 25 minutes until golden brown.
  9. Let stand 5 minutes before serving.
  10. Serve with dollop of sour cream and salsa on top of each serving.
 
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